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Possibly thee most delicious Keto bread recipe you will try!

The Best Keto Bread Recipe (Gluten and Grain-Free)

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My Best Keto Bread Recipe is the perfect way to enjoy bread and rolls without compromising on taste or texture!

Hi Bold Bakers!

I’m Olivia Crouppen, Gemma’s Culinary Assistant and Bigger Bolder Baking’s resident alternative baker. You may have seen me in a few other Bigger Bolder Baking videos like Homemade Twix Bars and Gemma Eats: Disneyland Food. As a baker with a passion for creating sweet treats that cater to a variety of lifestyles from vegan to Keto and everything in between, I’m here to share with you my holistic twist on all of the classic sweets I can’t live without.

Sometimes avoiding high-carb, grain-based foods can be difficult. If you’re trying a ketogenic lifestyle or have a gluten or grain allergy, it can be hard to cut out carbs altogether, but once you make the switch there are many benefits most people feel pretty quickly. Now, you can make the bread you’ve always loved, the way you want, with the confidence that it’ll turn out incredible.

I specially created this recipe ‘The Best Keto Bread’ for those of you who are trying a new way of eating, or have been enjoying that lifestyle for a time now, but are longing for the foods you might have had before. From avocado toast to french toast and sandwiches, this bread is the perfect way to keep on enjoying light fluffy bread and rolls without undoing all the work you might have put into your ketogenic lifestyle. But it isn’t only for those with an alternative diets.

Simply, this is a lovely bread recipe to have on hand no matter what. You will love this fluffy aromatic bread. Made with no yeast and in one bowl, it’s actually kind of unbelievable how tasty it is considering the usual process that goes into making bread. The end result is for everyone, and just so happens to be super low in carbs, gluten and grain-free!

What does this Keto Bread taste like?

Made with only 6 pretty common ingredients, this bread is full of flavor and texture. The smell and look of this bread is similar to that of a whole wheat loaf.

I love to top mine with sesame seeds, but feel free to top it with other seeds and seasonings you like! Made from almond flour, egg whites, psyllium husk, apple cider vinegar, baking powder, and water, this bread is a no-brainer. Why not give a lower carb bread option a try, especially when you aren’t losing out on any of the flavor or texture?

[ Need to substitute eggs in a recipe? Follow Bigger Bolder Baking’s Simple Egg Substitute Guide! ]

What is psyllium husk?


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Psyllium husk is an ingredient you might not have worked with before, but it’s readily available both online and in grocery stores. Psyllium husk is pure fiber and acts as the binder of the bread.

This added fiber is not only great for you, but it has a totally neutral taste and adds bread-like texture, making the bread fluffy with air pockets just like a classic loaf of whole wheat bread. If for some reason you can’t find psyllium husk, you can substitute ground flax or flax meal. That said, I prefer the texture psyllium husk provides.

Can it be made into rolls?


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This bread is the real deal! Slice it and spread it with butter, peanut butter and jelly, or slap on some bacon, avocado, and cheese… YUM! The smell and flavor of the bread is lovely and yeasty even though there is no tricky yeast involved.

The other great this about my Keto Bread Recipe is that it’s super versatile and can be shaped into individual rolls! All you have to do to turn this loaf into a batch of rolls is divide the dough into 6-8 balls and gently roll it in your hands. They bake up in a little less time — about 40 minutes — and are a great sub for burger buns and dinner rolls. This is my absolute go-to bread recipe. I made this super simple for you guys, and I truly cant wait for you to give it a try.

Bread for all!

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3.79 from 60 votes
Possibly thee most delicious Keto bread recipe you will try!
The Best Keto Bread Recipe
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins

My Best Keto Bread Recipe is the perfect way to keep on enjoying light fluffy bread and rolls without compromising on taste or texture!

Course: bread
Cuisine: American
Servings: 10
Calories: 53 kcal
  • 1 1/4 cups (5oz/143g) almond flour
  • 5 tablespoons psyllium husk*powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • 1 cup (8floz/225ml) boiling water
  • 3 egg whites
  • 2 tablespoons sesame seeds, optional
  1. Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside. 

  2. In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.

  3. Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.

  4. While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix! 

  5. Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds. 

  6. Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.

  7. Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack.

  8. Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.

Recipe Notes
  • *If for some reason you cant find psyllium husk, you can substitute ground flax or flax meal.
Nutrition Facts
The Best Keto Bread Recipe
Amount Per Serving (1 slice)
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 55mg 2%
Potassium 37mg 1%
Total Carbohydrates 4g 1%
Dietary Fiber 6g 24%
Protein 2g 4%
Calcium 3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Beata on March 12, 2019 at 2:30 pm

    Hi Gemma, this recipe is perfect. I have made 8 rolls. I used bicarbonate soda instead of baking powder and it worked well. I also sprinkled some poppy seeds and sesame on the top. Oh and I just used an ordinary spoon to mix everything together because I don’t have a mixer, still all turned out excellent.
    Very easy to make and so delicious!!! Thank you so much.

    • Gemma Stafford on March 13, 2019 at 8:36 pm

      thrilled to hear that, Beata!!! I’ll pass it on to Olivia.

      Thanks for trying out this recipe.

  2. nmtate225 on March 7, 2019 at 6:46 pm

    Hi Gemma. Can we use Bran instead of psyllium husks? Love all you recipes.

    • Gemma Stafford on March 9, 2019 at 6:18 am

      yes you absolutely can use bran. Great idea. Also ground flax.


  3. Barsco on March 7, 2019 at 2:33 pm

    I made this yesterday. I quite like the taste and texture is nice. It rose beautifully while baking but once out of the oven it fell to half the size. I have heard that adding some whey protein might help with this – do you have any experience with whey protein?

    • Gemma Stafford on March 9, 2019 at 6:20 am

      I don’t unfortunately but that is interesting.

      The fallen bread has happened to a few people. One tip I got was to turn the bread on it’s side once it comes out of the oven.

      Hope this helps,

      • Barsco on March 17, 2019 at 7:44 am

        I made this a second time with great results (the first one fell flat once out of the oven) This time I added 15 grams of whey protein powder (about 1\4 cup) and it turned out fantastic! It didn’t fall and it has a great fluffy texture.
        I do have another question regarding nutritional values. It states that there is more fiber than carbs. Does this mean it actually has no net carbs?

        • Gemma Stafford on March 18, 2019 at 11:52 am

          Hi, yes the carbs are from the fiber content. I will have to try it with protein powder, that’s a great idea!

  4. Mellissa Pawul on March 7, 2019 at 11:40 am

    Hi Gemma !
    Love all your recipes that I have tried. Question on the Substitute for the psyllium husk , due you use the same amount for the flaxseed or flax meal?

    • Gemma Stafford on March 7, 2019 at 6:12 pm

      Yes absolutely use the same amount of ground flaxseed :).


  5. Janice on March 7, 2019 at 10:23 am

    Hi. I’m allergic to nuts, could I use gluten free all purpose flour instead?

    • Gemma Stafford on March 7, 2019 at 6:11 pm

      Hi Janice,

      Yes you can try different flours but just note you might not get the same results as I did. If you are going to add a different flour just add a little bit so it doesn’t become too heavy.

      Hope this helps,

  6. Niccii on March 5, 2019 at 8:03 pm

    in the beginning of the paragraph describing the ingredients you say baking soda but in the list you mentioned baking powder which is the correct one?

    • Gemma Stafford on March 7, 2019 at 6:03 pm

      Hi Niccii,

      Good catch, it is supposed to be baking powder. I just corrected the post.

      Thanks for letting me know 🙂

  7. YinMin on February 19, 2019 at 6:08 am

    Hi thanks for the recipe. is there any thing I can substitute for Psyllium husk. we don’t have here .

    • Gemma Stafford on February 19, 2019 at 2:41 pm

      Hi there, you can try ground flax instead, it will have a slightly different result but will still have nice flavor and texture.

  8. Maureen Dillon on February 18, 2019 at 5:40 am

    Mine hardly rose .. so disappointed as difficult to use as bread if its 2 inches high. 😐

    • Gemma Stafford on February 18, 2019 at 4:55 pm

      Im sorry to hear that! This can happen, if so you can whip the egg whites before adding them in to give the bread air.

  9. Jasmine C on February 16, 2019 at 4:01 pm

    I made the Keto bread today and it was awesome – THANK YOU !! . Just wanted to know if I can reduce the salt – it seemed a little too salty. Would love to post a pic but don’t know how.

    • Gemma Stafford on February 16, 2019 at 4:10 pm

      Hi Jasmine,

      First off, YAY! delighted you like it. Secondly there is a ‘submit photo’ tab below the written recipe but above the comments.

      I have noted the amount of salt. Olivia LOVES salt in her recipes but maybe we can cut back a small bit.


  10. Evelyn on February 16, 2019 at 2:03 pm

    I made this twice now. The bread rises beautifully while baking. Then I take it out of the oven and it falls. Any suggestions? This makes it tough to make a sandwich! But besides that the bread taste wonderful.

    • Gemma Stafford on February 16, 2019 at 4:19 pm

      Hi Evelyn,

      I’m thrilled to hear you like it! So I have heard this a few times.You aren’t doing anything wrong. One other baker recommend actually laying the loaf on it’s side when it comes out of the oven to stop this from happening. I haven’t tried it but it sounded like a good idea 🙂


      • Evelyn on February 26, 2019 at 2:22 pm

        Ok. Thanks. Am baking some right now and will try that!

        • Gemma Stafford on February 26, 2019 at 3:23 pm

          😀 let me know how you go!

          • Evelyn on February 27, 2019 at 9:30 am

            It collapsed sideways! Darn….a real silly looking loaf but great taste nonetheless! It was beautiful in the oven. Thinking maybe lining bottom of pan with paper and no grease or paper on sides. Maybe if it sticks to the sides while cooling??

            • Gemma Stafford on February 28, 2019 at 2:57 am

              Hi Evelyn,
              are you using a silicon pan? these tend to spread the bake a little. I can see it now in my mind’s eye! I am sorry, but I am having a little giggle! I am glad you baked it though. Other bold bakers have made this as rolls too, you could try that!
              Happy to have you here with us though,
              Gemma 🙂

  11. Donna on February 16, 2019 at 6:25 am

    In reading the other comments I actually whipped my egg whites added the vinegar to those, poured in the boiling water to the dry ingredients while mixing and then folded in the egg white mixture. Made rolls with the batte, they raised and tasted great!

    • Gemma Stafford on February 16, 2019 at 4:31 pm

      Delighted to hear that, Donna!!!

      Thanks so much for trying this recipe.

  12. Maria on February 16, 2019 at 6:19 am

    I tried this tecipe twice and I failed both times… First time the dough looked like soup, so there was no surprise when the inside looked like pudding. My second attempt was not too different. The dough’s consistency was a lot better but still could not handle it-had to spoon it out. Baked for almost 90 minutes and it was still raw in the middle. I don’t know what I’m doing wrong…

    • Gemma Stafford on February 16, 2019 at 4:43 pm

      oh gosh, Maria i’m sorry to hear that.

      It is a runny batter so I don’t think you are doing too much different. Are you measuring in cups, grams or ounces?
      Did you change anything regarding the ingredients?


  13. Paul UK on February 9, 2019 at 10:26 am

    Made this yesterday, I have missed making and eating bread since being on Keto, and this was a great tasty substitute.Makes great toast as well.

    • Gemma Stafford on February 10, 2019 at 2:04 am

      Hi Paul,
      Yes! bread is the thing Keto dieters miss the most, and I know why, being a bread person!I am delighted you tried this recipe and enjoyed it, it help to stay on track.
      Thank you for this kind review,
      Gemma 🙂

  14. Susie Ling on February 4, 2019 at 8:42 am

    My bread did not rise and I used the exact recipe listed. What could have gone wrong?

    • Gemma Stafford on February 4, 2019 at 1:06 pm

      Hi, that can happen with this recipe. It usually has to do with the egg whites not being whipped enough.

      • Denise on February 4, 2019 at 3:24 pm

        The recipe does not say to whip the egg whites. Should this be done? If so till peaks form?

        • Gemma Stafford on February 4, 2019 at 4:06 pm

          Ah, you do not have to but it will help if you want to add air into the bread, yes. Let me know how you go if you try it again!

          • Susie Ling on February 10, 2019 at 8:41 am

            I whipped my egg whites and still bread didn’t rise much at all. What am I missing? are you supposed to use the yolks as well?

            • Gemma Stafford on February 11, 2019 at 1:28 am

              Hi Susie,
              You may have under whisked the batter. go back to the recipe, follow the steps as described. The step where you whisk in the boiling water is important, I think there is something I do not know!
              Gemma 🙂

      • RJ on February 7, 2019 at 1:25 am

        Because you didn’t say to whip the egg whites in the instructions

        • Gemma Stafford on February 7, 2019 at 9:42 pm

          Yes you do not have to but if you want to add more air into the bread you can. I will add this to the notes of the recipe, thank you!

  15. Stacy on January 28, 2019 at 3:08 pm

    My bread did not raise. It tasted great though. I used flax meal instead of psyllium husk. Could this be why it’s not fluffy? Thanks.

    • Gemma Stafford on January 29, 2019 at 1:08 am

      Hi Stacy,
      Yes! it is best to use the ingredients as indicated. However, I am happy that this bread tasted good. Another bold baker told me she makes dinner rolls from this dough. If you can get the husks you should try it again, it is worth it!
      Gemma 🙂

  16. Kelly McLaughlin on January 28, 2019 at 4:33 am

    I LOVE this bread! I’ve been making them as rolls. I’m wondering if the recipe can be doubled or tripled? I’d like to make a big batch at once but am not sure if it will affect the chemistry of the bread. Thank you!!!

    • Gemma Stafford on January 28, 2019 at 9:14 am

      Hi Kelly,
      I think this will be perfectly possible with this recipe. Double it easily I think, I tend not to go too much farther than that as a recipe can be thrown out by flour/liquid quantities.
      Thank you for telling us how you manage this recipe, other bold bakers will be encouraged to try it, gf or no!
      Gemma 🙂

  17. Laura on January 25, 2019 at 11:09 am

    Does this bread freeze well? Thanks!

    • Gemma Stafford on January 27, 2019 at 1:20 am

      Hi Laura,
      Yes it does.
      I hope you enjoy this recipe,
      Gemma 🙂

  18. Iona Gregorio on January 24, 2019 at 7:13 pm

    Hi Gemma,

    I wonder if I can top it with cheese?! I read in the comments that you can add fresh garlic but I didn’t see How it turned out.

    Thank you. 😊

    • Gemma Stafford on January 24, 2019 at 9:25 pm

      Yes, that would be a great addition!

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